Irish Cream Liqueur

Made this for the second time. The first time I used bourbon instead and it was a huge hit. Just finished a second batch and used peanut butter whiskey and upped the coffee to a full teaspoon. Let me tell you, it is absolutely awesome. Next time gonna skip the Chocolate and add vanilla, also gonna up the coffee to a tablespoon.

I’ve been using this recipe for years and it is by far the best Irish cream I’ve ever tasted. For the whiskey in the last batch I made, I used 1/2 Crown Salted Carmel (I had half a bottle I wanted to use up) and the other have a Canadian whiskey and added 1/2 tsp almond extract. It was by far the best batch ever. All my friends and neighbors are now using this recipe instead of buying it pre-made!

Amazing flavor, but the amount of whiskey in the recipe is overpowering. I would use 1/2 the amount of whiskey.

Used a half cup of double strength coffee instead of instant coffee to add quality. Turned out fantastic

Exceptional. On first drink (while bottling) my first reaction was that it really is better than the commercial equivalent. Thinking about it, however, I think the chocolate is somewhat overpowering (this opinion may change once the month in the fridge completes). I think skewing this with a softer flavor may help. I’m considering subbing a can of Dulce de Leche (caramel) for one can of Eagle Brand, or subbing butterscotch chips for 3 ounces of the chocolate. Regardless, I found it outstanding, despite my desire to tweak it.

Great recipe! I made it for the holidays and it was a hit. I’ve made it several times and it never quite makes it to the recommended aging process??. It’s very good following the recipe exactly how it is and it is very good if you have to make some simple substitutes. I’ve made it using milk instead of cream and I’ve also omitted the chocolate a couple times. It’s all good! It could be tasty with some peppermint or cinnamon flavoring as well. I haven’t tried that yet. Great recipe. Thanks for sharing!

Yes I will make again..wonderful

I think my taste is a bit different than other reviewers. I found this recipe to be rather strong, and what I didn’t care for was the noticeable taste of the sweetened condensed milk. I had even cut back on the SCM a bit, but still found it to kind of ‘take over’ the taste. HOWEVER…I gave this 4 stars because, despite my personal taste preference, it IS a good recipe. I discovered that adding a bit of milk to each glass made it much more palatable for me. (And I wind up having a larger overall batch because of it.) I was buying Irish cream at the liquor store but found it’s getting way too pricey…Bailey’s is $30.00 for a 750ml bottle; Panama Jack (my preference) used to be $18.00/bottle, but over the past year the liquor store jacked the price up three times, and now it’s $28.00. Being able to make one’s own Irish cream is a far superior option, and I’ll be using this recipe again.

Best Irish Cream EVER! I hosted an Irish Cream Challenge and gave each person (4 total) a different recipe for Irish Cream from the All Recipes website. Then we did a blind taste test and this recipe won hands down. Everyone thought it was the best of the four – and most thought it was better than Baileys Irish Cream! I did take the advice of one reviewer though – heat about 2/3 c. of the cream to almost boiling and pour over the chocolate. Let sit a few minutes and mix well before adding the remaining ingredients, always adding the Whiskey last (and be sure to use Jaimeson’s Irish Whiskey).

Delicious! I think it’s important to use a good Irish whiskey (I used Jameson’s). It turned out great and so easy to make. Will definitely make again!

I’ve made this for several Christmases now, and always get rave reviews. In recent years, I’ve added a half teaspoon of pure almond extract and 1 teaspoon of pure vanilla extract to make it “mine”. My family preferred it three days after making it as opposed to waiting a month. And the coffee granules don’t dissolve — it’s just part of the recipe. Great for gifts, and worth it to obtain special bottles just for this recipe — don’t reuse corks or screw tops. Makes a great gift. Mine always makes three bottles (not sure of size, but they’re big) with half a bottle leftover. A winner!

Did a few things differently having had some experience working with cream based recipes. But pretty much followed the ingredient list. Although I refuse to use anything “instant”, so I just made a tiny amount of very strong, very dark coffee. Added a little Everclear to kick the alcohol level up a bit! Very rich, pour some over vanilla ice cream or as I like to do… spike your morning coffee and start your day off right!

Tastes great, but like others, had trouble getting the chocolate to really mix into the whisky. Some tiny chocolate bits sank to the bottom of my mixing bowl, and I discarded them. Will try another technique to get the chocolate to incorporate better next time.

Loved it…really did but next time I make it, I’ll cut back on the chocolate a bit. Gonna start with 4 oz and go from there. I really believe that will be enough . To make it seem more like the original, less chocolate is necessary. Other than that, it’s an absolute winner!!!

I just made some for gifts and to share with family during the holidays! This recipe is spot on! So creamy and delicious….definitely addictive! It’s ready to drink, however, letting it sit for a few days really enhances the flavours. (if you can handle the temptation) Cheers!!! Enjoy

I increased coffee granules to 1 Tbsp. Very tasty!

This is very good. Rich, thick and chocolatey. I used Ghiardelli milk chocolate chips for the chocolate, Jameson whisky and followed the recipe exactly. The texture and flavor is like a melted milk shake with Irish whisky in it. I tried it side-by-side with Bailey’s and here’s what I found. Bailey’s has a more noticable whisky bite, little to no chocolate flavor, another bite (maybe the almond extract I see in other recipes) and is thinner. When this recipe is added to coffee, the whisky bite is nearly gone and the chocolate really comes through. With Bailey’s the satisfying bite comes through just perfectly to my taste. I think I’m going to try another recipe next time, because I’m looking for something a little different. But for folks that like a little creamy chocolate with a little kick, this should be just the ticket.

I’ve made this several years to give as Christmas gifts. Instead of using a double boiler, I melt the chocolate in a glass bowl in the microwave, adding a small amount of the whiskey, 30 seconds at a time. Stir between each setting. I’ve also substituted butterscotch chips for a “butterscotch” version. Both versions are a big hit.

I used crown royal for this and it turned out great! Could drink this right out of the bottle! (not sure why mine looks so chocolaty but it is good!) Oh and I also ran out of chocolate, so I substituted baking cocoa with 1 tbs oil and 2 tbs corn syrup. Still worked good.

This recipe is amazing and so easy! We first made this a few years ago then lost the recipe and have spent hours searching for it as no others matched up. When I first added the chocolate to the whiskey I thought it was ruined as the chocolate looked like it was burnt, however when I added the condensed milk and stirred it in it was fine. We are too impatient to age it so drink it straight away and it is delicious, so not necessary to age if you don’t have time/patience.

Awesome recipe! After reading a few other reviews, I have a few things I would do for my next batch (which WILL happen every Christmas now!). First, use Jameson Irish whiskey. Second, I used a double boiler to melt my chocolate, which worked perfect. However when I went to mix the melted warm chocolate into the whiskey, it started to clump the chocolate. So I had to add that back to the boiler to smooth it. Next time, I will add about 1/8th-1/4 of the whiskey to the melted chocolate in the double boiler to slowly mix the two ingredients and lightly warm some of the whiskey and thin out the chocolate. Once the whiskey was warmed up and the chocolate thinned out a bit, I could combine the rest of the chocolate/whiskey mixture to the remaining whiskey in a mixing bowl without clumping. But don’t add all of the whiskey to the double boiler as you don’t want to cook out all of your alcohol. Third tip, I barely can taste any of the coffee flavor as the recipe is. It’s just a personal preference, but I would triple or quadruple the instant coffee. However, I added the instant coffee granules at the very end and they really had a hard time dissolving. Next time I will add the coffee granules to the warm chocolate/whiskey mixture to help the dissolving process. Lastly, I’d say just make one batch at a time if you want more than one batch. I doubled my batch to to save time (making gifts) and it’s really just a lot of liquid to handle all at once.